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Handle Replacement

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FatDog
FatDog Posts: 16
in EGG Table Forum

This is likely not the right place for it but it could be table related.

We recently had a new deck built and, while it was being done, I had my large egg taken apart. I started putting it together two days ago and decided there was no better time than the present to replace the grip on the lid. My egg is 15+ years old and still had the original BGE wooden handles. I decided to use a piece of 1" dowel that I cut in half on my band saw and drilled for new stainless steel screws.

Even after a good application of spar varnish, I thought it looked too plain so I spent a couple of hours and came up with what I think is a nice handle. Let me know what you think.


BGE Handle.jpg


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Comments

  • WeberWho
    WeberWho Posts: 11,029
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    Cool

    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • MNEggerandStuff
    MNEggerandStuff Posts: 239
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    what kind of rope is it?

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  • littlerascal56
    littlerascal56 Posts: 2,104
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    If you do many cooks with the dome up (hi temp), it will probably get a bit charred on the bottom.

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  • FatDog
    FatDog Posts: 16
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    The rope is some 1/8" cotton cord I use for decorative knot work. I order it from a supplier in North Carolina. PM me if you want his info.

    Re: open dome cooks ...

    I thought the about likelihood of the cord burning or charring with open dome cooking. This handle is on my large egg that I use primarily for low-slow cooking so it rarely, if ever, sees lava temps. I have a small egg that I use for high temp cooks. I will be putting a new handle on it next week. I will do that one as a plain wooden handle.

    I thought about using some deer antler but don't know how well that would work around high heat. I can't imagine it would do too well.

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  • Thatgrimguy
    Thatgrimguy Posts: 4,729
    edited April 2019
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    looks amazing. My fear is that after one good low and slow and grabbing it with a grease covered hand and it will never be the same.

    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • FatDog
    FatDog Posts: 16
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    I have to agree with Thatgrimguy that greasy hands will make short work of what looks pretty good right now. I did apply two coats of spar urethane to the knot work before I reinstalled the handle but I know full well that it will not be pretty for long.

    Fortunately, I enjoy doing the kind of work on this handle so, if it gets too nasty, I'll just replace it with something else.

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